We knocked it out of the park with this delicious soup recipe! We ended up recovering some tomatoes, peppers, corn, spinach, and kale. It was awesome for a chilly spring day like today. We had some frozen shredded chicken and beans that we added to the soup for some healthy protein.
The following recipe is similar to what we used for the broth in our soup. It was found on https://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/
Vegetable Broth
Ingredients:
1 tablespoon olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
Frozen vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and pepper to taste (omit these if you’re making stock)
Directions:
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. One the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don’t have to thaw all the broth every time I use it.)
Soup
Ingredients:
1 diced roma tomatoes
2 cup kale
1 onion, diced
4 cups vegetable or chicken broth
1 can pinto beans
1.5 cup pulled chicken
1 cup corn
1 bell pepper, sliced
salt and pepper
1 tbsp chili powder
2 tbsp cumin
dash of hot sauce
Directions:
1. Sautee onion and bell pepper
2. Add broth, tomatoes, kale, beans, chicken and corn to onions and peppers. Stir and bring to a boil.
3. Add salt, pepper, chili powder, cumin, and hot sauce. Stir.
4. Simmer for another 10 minutes and then serve!